EditorialMasa is rolled into balls before being pressed in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialAn order is prepared at Janine, where the cooking is an inventive mixture of updated traditional French bistro and Italian trattoria dishes, in Paris, June 23, 2023. (Joann Pai/The New York Times)
EditorialThree of the classic Roman pasta dishes that Salumeria Roscioli is famous for: gricia, cacio e pepe and carbonara, at the restaurant in Rome, June 9, 2023. (Alessandro Penso/The New York Times)